Add the 5 lbs of elbow macaroni. Let boil for 8 to 10 minutes; strain pasta and pour into a bowl. Mix in salt, pepper, onion powder, garlic powder, and Worcestershire sauce. Mix in half the shredded cheddar; put other half aside. Once cheese has melted into the pasta, put a layer of pasta in a pan, smooth out and take other half shredded cheddar; repeat process until you reach top of the pan. Once you reach the top, scatter the mozzarella over the pasta; cover completly putting on as much cheese as possible. Once topped with the mozzarella, pour milk over the cheese and pasta. The dish should be 1/4 filled with milk. Place in oven and bake for 25 to 30 minutes or until golden brown.